Dinner with Castella olives & antipasti cerignola medley in brine
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
OLIVES, WATER, SALT, LACTIC ACID, FD&C RED #3 (COLOR), CHLOROPHYLL (COLOR).
Castella, pickles, olives, peppers & relishes, serving 22 g. Ingredients as printed on the label.
More from Castella
- Castella olive & antipasto
- Castella pitted hot olive salad in brine
- Castella green olives stuffed with pimento
- Castella olive medley
- Castella mediterranean olive spread with feta cheese
- Castella manzanilla olives stuffed with pimiento
- Castella green olives stuffed with garlic
- Castella pitted green olives
- Castella manzanilla olives
- Castella olive medley
Other olives
- Archer Farms kalamata olive piecesArcher Farms
- Koegel's olive loafKoegel's
- Mediterranean Sea sardines in olive oilMediterranean Sea
- Wish-Bone olive oil vinaigretteWish-Bone
- Ritrovo Selections olive oil from only the fruit of pitted olivesRitrovo Selections
- Bumble Bee hot & spicy skinless boneless sardines with red peppers in olive oil, hot & spicy with red peppers in olive oilBumble Bee
- Norpaco sun-dried tomato, kalamata olives & oreganoNorpaco
- Clover Valley manzanilla salad olives with pimientoClover Valley
- Big Y extra virgin olive oilBig Y
- Big Y mild olive oilBig Y
Cooks as olives. Half of it left? Use up the olives.